Description:FIELD OF THE INVENTION
The present invention relates to the field of nutritional science and healthcare, particularly to dietary compositions and methods designed to aid digestion, regulate body weight, and promote cardiovascular health through natural and functional food-based ingredients.
BACKGROUND OF THE INVENTION
References which are cited in the present disclosure are not necessarily prior art and therefore their citation does not constitute an admission that such references are prior art in any jurisdiction. All publications, patents and patent applications herein are incorporated by reference to the same extent as if each individual or patent application was specifically and individually indicated to be incorporated by reference.
In recent years, there has been a significant rise in lifestyle-related health issues such as poor digestion, obesity, and cardiovascular diseases, largely due to unhealthy eating habits, lack of physical activity, and increased consumption of processed foods. Digestive disorders, including bloating, indigestion, and irregular bowel movements, are common problems that can affect nutrient absorption and overall well-being. Similarly, weight management has become a global concern, as excess body weight is directly linked to metabolic disorders, diabetes, and heart diseases.

Conventional approaches to address these problems include pharmaceutical treatments, dietary supplements, and lifestyle modifications, which may provide temporary relief but often come with side effects or lack long-term sustainability. Moreover, many individuals prefer natural and food-based solutions over synthetic medications to improve their overall health and quality of life.
There is a growing demand for safe, effective, and easily adoptable dietary interventions that can simultaneously improve digestion, aid in weight regulation, and support heart health. While various functional foods and diets are available, there remains a need for comprehensive dietary management methods that address these three interconnected health aspects in a holistic and sustainable manner. The present invention fulfills this need by providing a dietary approach that integrates natural ingredients and balanced nutrition to promote digestive wellness, maintain healthy body weight, and enhance cardiovascular function.
This study investigated Nelumbo nucifera gaertn rhizome or Lotus stem, commonly known as Kamal kakdi in the local dialect, one of the most underutilized crops. Lotus stem flour when incorporated with Finger millet (Ragi) flour and ripe banana pulp were to produce high fiber cookies. These cookies also provided a high amount of nutrition in the diet and has several health benefits.
Toddlers do not consume a proper diet that led to many health-related problems. Having under nutrition cause the irregular growth and development of the toddlers. To address this problem nutrition rich along with a good portion of total dietary fiber cookies are being introduced.
Lacking a good amount of dietary fiber in the food leads to irregular bowl movements and constipation. High fiber cookies provide a rich amount of fiber that improves bowl movement and reduces constipation.
Fiber rich cookies interrupt the absorption of fats and carbohydrates in the digestive track. This improper absorption helps in weight regulation.
Soluble dietary fiber in these cookies helps in the reduction of bad cholesterol in the body. This helps in the removal of cholesterol from the veins and arteries that help in the smoother flow of blood thus improving heart health.
This study investigated Nelumbo nucifera gaertn rhizome or Lotus stem, commonly known as Kamal kakdi in the local dialect, one of the most underutilized crops. Lotus stem flour when incorporated with Finger millet (Ragi) flour and ripe banana pulp were to produce high fiber cookies. These cookies also provided a high amount of nutrition in the diet and has several health benefits.
1. Toddlers do not consume a proper diet that led to many health-related problems. Having under nutrition cause the irregular growth and development of the toddlers. To address this problem nutrition rich along with a good portion of total dietary fiber cookies are being introduced.
2. Lacking a good amount of dietary fiber in the food leads to irregular bowl movements and constipation. High fiber cookies provide a rich amount of fiber that improves bowl movement and reduces constipation.
3. Fiber rich cookies interrupts the absorption of fats and carbohydrates in the digestive track. This improper absorption helps in weight regulation.
4. Soluble dietary fiber in these cookies helps in the reduction of bad cholesterol in the body. This helps in the removal of cholesterol from the veins and arteries that help in the smoother flow of blood thus improving heart health.
Several patents issued for healthy deietry but none of these are related to the present invention. Patent US5925377A relates to dietary supplement composition combining amino acids, minerals, vitamins, herbs, and essential nutrients along with gentle diuretics and digestive enzymes. Together, the individual elements of the composition work in a synergistic manner to promote the benefits of the individual elements. For example, DL-phenylalanine is combined with tyrosine to act as an appetite depressant while L-carnitine is combined with chromium picolinate to work as fat directors to convert stored body fat into energy.
Another patent US20120052151A1 disclosed a prevention and treatment of obesity, management of weight and diabetes and general wellness, including gut and heart health. A method of inducing weight loss or managing weight in a subject in need thereof, comprising the step of orally administering to the subject an effective amount of an edible polymer hydrogel, wherein said edible polymer hydrogel swells in the subject's stomach, the subject's small intestine or both.
Another patent WO2015017625A1 relate to functional food composition comprising an edible or potable substance, a cross-linked edible matrix encapsulating the edible or potable substance, a probiotic, and a prebiotic, with the proviso that the edible or potable substance and the matrix do not both contain the probiotic or both contain the prebiotic. The encapsulated composition provides certain advantages in its transport, handling and consumption. The edible membrane matrix can be constructed to include edible particles that impart advantages to the performance of the membrane matrix, provide functional nutrition, health and well-being benefits, therapeutic treatment to the consumer, and/or enhance consumer gustatory experience. In particular aspects, the functional food composition provides nutritive and health benefits for disease treatment and prevention, and health maintenance through the incorporation of certain biologically active compounds in the edible substance and/or as particles in the membrane matrix.
Another patent US20110038848A1 provides dietary supplements. For example, composition having a combination of ingredients useful in reducing cholesterol and improving overall cardiovascular health as well as methods for reducing cholesterol and improving overall cardiovascular health are provided.
Another patent US20090232912A1 relates to a method for preparing an extract of the aerial part of Aster spathulifolius effective in preventing and treating hyperlipidemia and obesity and a composition comprising the extract. Since most of salt which is originally abundant in Aster spathulifolius, phenolic compounds which are unstable and susceptible to oxidation, and mucous substances are simply removed by the preparation method in accordance with the present invention, the present invention can significantly increase the content of terpenes, or the active ingredient, and reduce production cost. The composition of the present invention can be used as functional food for aiding the prevention and treatment of hyperlipidemia- and obesity-related arteriosclerosis, cardiovascular disease, cerebral thrombosis, liver disease, thrombosis, diabetes, etc.
OBJECTS OF THE INVENTION
Main object of the present invention is to develop a dietary composition that supports healthy digestion.
Another object of the present invention is to provide a natural method for effective weight regulation.
Another object of the present invention is to promote cardiovascular health through balanced nutrition.
Another object of the present invention is to offer a safe and sustainable alternative to synthetic supplements.
Another object of the present invention is to improve overall well-being by integrating digestive, metabolic, and heart health benefits.
SUMMARY OF THE INVENTION
This summary is provided to introduce a selection of concepts, in a simplified format, that are further described in the detailed description of the invention.
This summary is neither intended to identify key or essential inventive concepts of the invention and nor is it intended for determining the scope of the invention.
To further clarify advantages and features of the present invention, a more particular description of the invention will be rendered by reference to specific embodiments thereof, which is illustrated in the appended drawings.
The present invention provides a method for preparing a dietary composition in the form of cookies that aid in digestion, weight regulation, and heart health. The process involves sequential steps starting with weighing and mixing dry ingredients, including Finger millet (Ragi) flour, Lotus stem (Nelumbo nucifera Gaertn) flour, sodium bicarbonate, and salt. In the next step, butter is melted and combined with brown sugar, which is then uniformly mixed with the dry ingredients. Subsequently, ripe banana (Musa paradisiaca Linn) pulp is added and mixed thoroughly in a dough kneader to form a smooth dough. The dough is then sheeted and cut into desired shapes using moulds. Finally, the shaped cookies are baked by preheating the oven to 130°C, baking at 130°C for 20 minutes, followed by baking at 150°C for 10 minutes, resulting in nutritious cookies with functional health benefits.
Herein enclosed a method for preparing a dietary composition in the form of cookies for aiding digestion, regulating weight, and improving heart health, comprising the steps of:
weighing and mixing dry ingredients including Finger millet (Ragi) flour, Lotus stem (Nelumbo nucifera Gaertn) flour, sodium bicarbonate (0.5 gm), and salt (0.5 gm) to form a first mixture;
melting 20 gm of butter and mixing it with 15 gm of brown sugar to form a second mixture;
combining the second mixture with the first mixture and mixing uniformly;
weighing 30 gm of ripe banana (Musa paradisiaca Linn) pulp and adding it to the combined mixture to form a dough;
sheeting the dough using a rolling pin and cutting it into desired shapes using moulds; and
baking the shaped dough at a temperature of 130°C for 20 minutes followed by 150°C for 10 minutes to obtain the final cookies.
The quantity of Finger millet (Ragi) flour and Lotus stem flour varies according to the sample requirement to balance nutritional composition.
The melted butter and brown sugar mixture acts as a binding and flavor-enhancing agent for the cookie dough.
The ripe banana pulp serves as a natural sweetener and moisture-retaining agent in the dough formulation.
The cookies prepared are functional food products providing natural digestive support, weight management benefits, and promotion of cardiovascular health.
BRIEF DESCRIPTION OF THE DRAWINGS
The illustrated embodiments of the subject matter will be understood by reference to the drawings, wherein like parts are designated by like numerals throughout. The following description is intended only by way of example, and simply illustrates certain selected embodiments of devices, systems, and methods that are consistent with the subject matter as claimed herein, wherein:
Fig. 1: Texture profile of sample
Fig. 2: Kjeldhal Apparatus
Fig. 3: Soxhlet apparatus
Fig. 4: Digestion of cookies and filtration
DETAILED DESCRIPTION OF THE INVENTION
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms “a",” “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms “comprises,” “comprising,” “includes” and/or “including,” when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", “third”, and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
In some embodiments of the present invention, provides a method for preparing a dietary composition in the form of cookies that aid in digestion, weight regulation, and heart health. The process involves sequential steps starting with weighing and mixing dry ingredients, including Finger millet (Ragi) flour, Lotus stem (Nelumbo nucifera Gaertn) flour, sodium bicarbonate, and salt. In the next step, butter is melted and combined with brown sugar, which is then uniformly mixed with the dry ingredients.
In some embodiments of the present invention, ripe banana (Musa paradisiaca Linn) pulp is added and mixed thoroughly in a dough kneader to form a smooth dough. The dough is then sheeted and cut into desired shapes using moulds.
In some embodiments of the present invention, the shaped cookies are baked by preheating the oven to 130°C, baking at 130°C for 20 minutes, followed by baking at 150°C for 10 minutes, resulting in nutritious cookies with functional health benefits.
In some embodiments of the present invention, the weighing of Finger millet (Ragi) flour along with Nelumbo nucifera gaertn rhizome (Lotus stem) flour varying accordance to sample requirement. Sodium bicarbonate (0.5 gm) and salt (0.5 gm) are also weighed and all these ingrideints are mixed well.
In some embodiments of the present invention, 20 gm butter is weighed and melted on hot plate. 15gm brown sugar is weighed and mixed in the melted butter. This mixture is mixed uniformly with the first material.
In some embodiments of the present invention, 30 gm ripe banana (Musa paradisiaca Linn) pulp is weighed and mixed well to the second material in the dough kneader forming a dough.
In some embodiments of the present invention, the dough formed is sheeted using rolling pin and moulds are used for moulding out required shapes of cookies. Then the cookies are baked at 130℃ for 20 minutes and at 150℃ for 10 minutes.
Herein enclosed a method for preparing a dietary composition in the form of cookies for aiding digestion, regulating weight, and improving heart health, comprising the steps of:
weighing and mixing dry ingredients including Finger millet (Ragi) flour, Lotus stem (Nelumbo nucifera Gaertn) flour, sodium bicarbonate (0.5 gm), and salt (0.5 gm) to form a first mixture;
melting 20 gm of butter and mixing it with 15 gm of brown sugar to form a second mixture;
combining the second mixture with the first mixture and mixing uniformly;
weighing 30 gm of ripe banana (Musa paradisiaca Linn) pulp and adding it to the combined mixture to form a dough;
sheeting the dough using a rolling pin and cutting it into desired shapes using moulds; and
baking the shaped dough at a temperature of 130°C for 20 minutes followed by 150°C for 10 minutes to obtain the final cookies.
The quantity of Finger millet (Ragi) flour and Lotus stem flour varies according to the sample requirement to balance nutritional composition.
The melted butter and brown sugar mixture acts as a binding and flavor-enhancing agent for the cookie dough.
The ripe banana pulp serves as a natural sweetener and moisture-retaining agent in the dough formulation.
The cookies prepared are functional food products providing natural digestive support, weight management benefits, and promotion of cardiovascular health.
EXAMPLE 1
BEST METHOD
The first material forming step,
The weighing of Finger millet (Ragi) flour along with Nelumbo nucifera gaertn rhizome (Lotus stem) flour varying accordance to sample requirement. Sodium bicarbonate (0.5 gm) and salt (0.5 gm) are also weighed and all these ingrideints are mixed well.
The second material forming step,
20 gm butter is weighed and melted on hot plate. 15gm brown sugar is weighed and mixed in the melted butter. This mixture is mixed uniformly with the first material.
The third material forming step,
30 gm ripe banana (Musa paradisiaca Linn) pulp is weighed and mixed well to the second material in the dough kneader forming a dough.
The fourth material forming step,
The dough formed is sheeted using rolling pin and moulds are used for moulding out required shapes of cookies. Then the cookies are baked at 130℃ for 20 minutes and at 150℃ for 10 minutes.
Weighing of dry ingridients

Mixing of dry ingridients

Melting of butter and adding brown sugar

Mixing of all the weighed ingridients

Ripe banana pulp is weighed

The pulp is added to the mixture of dry ingridients

All the ingridients are mixed together to form a dough

Sheets are rolled out using rolling pin

Moulds are used to cut out the required/desired cookie shapes

Pre-heat the oven at 130℃

Bake the cookies at 130℃ for 20 minutes and at 150℃ for 10 minutes

EXAMPLE 2
Texture analyzer
The texture of the cookies was estimated using texture analyser.
Protein content
The protein content of the cookie sample were estimated using Kjeldahl Apparatus. The cookie sample was 1.045%.
Fat content
The fat content was estimated using Soxhlet apparatus. The fat content of the cookies were estimated S1 (25%), S2 (20%), S3 (10%).
Carbohydrate content
The carbohydrate content was estimated using the formula,
Carbohydrate content % = 100 – (Protein% + Ash% + Fat% + Moisture %)
The carbohydrate content of the cookies was estimated S1 (69.56%), S2 (74.56%), S3 (84.48%)
Fiber content
The fiber content for cookie samples was estimated utilizing the standard acid-base digestion method. The fiber content of the cookies was estimated S1 (2%), S2 (3%), S3 (4%)
ADVANTAGES OF THE INVENTION:
Improves gustatory health, by efficient movement of the food throughout the gastro-intestinal tract.
Provides nutrition that are beneficial for proper growth and development of toddlers.
Intrupts the fat digestion, thus reducing fat absorption in the body.
Soluble fibers help in lowering cholesterol level of the body.
 
, Claims:1) A method for preparing a dietary composition in the form of cookies for aiding digestion, regulating weight, and improving heart health, comprising the steps of:
a. weighing and mixing dry ingredients including Finger millet (Ragi) flour, Lotus stem (Nelumbo nucifera Gaertn) flour, sodium bicarbonate (0.5 gm), and salt (0.5 gm) to form a first mixture;
b. melting 20 gm of butter and mixing it with 15 gm of brown sugar to form a second mixture;
c. combining the second mixture with the first mixture and mixing uniformly;
d. weighing 30 gm of ripe banana (Musa paradisiaca Linn) pulp and adding it to the combined mixture to form a dough;
e. sheeting the dough using a rolling pin and cutting it into desired shapes using moulds; and
f. baking the shaped dough at a temperature of 130°C for 20 minutes followed by 150°C for 10 minutes to obtain the final cookies.
2) The method as claimed in claim 1, wherein the quantity of Finger millet (Ragi) flour and Lotus stem flour varies according to the sample requirement to balance nutritional composition.
3) The method as claimed in claim 1, wherein the melted butter and brown sugar mixture acts as a binding and flavor-enhancing agent for the cookie dough.
4) The method as claimed in claim 1, wherein the ripe banana pulp serves as a natural sweetener and moisture-retaining agent in the dough formulation.
5) The method as claimed in claim 1, wherein the cookies prepared are functional food products providing natural digestive support, weight management benefits, and promotion of cardiovascular health.